HAM AND POTATO CASSEROLE/HOW TO MAKE CASSEROLE

Welcome to the channel; introduction to the dish.

Show ingredients: 6 medium to small potatoes, 1/4 green bell pepper, 1/4 red bell pepper, 1 red onion, leftover cooked ham, Monterey Jack cheese, sharp cheddar cheese, 1/4 cup butter, milk, 2 tablespoons flour, sour cream, garlic powder, dry mustard, cayenne pepper, panko breadcrumbs, parsley.

Peel the cooked potatoes and chop them into cubes.

Chop the green and red bell peppers and red onion.

Cube the leftover ham.

Grate the Monterey Jack and sharp cheddar cheese.

Heat a pan with 1/4 cup of butter and add the chopped vegetables and cubed ham.

Sauté the vegetables and ham for a couple of minutes until softened.

Season the cubed potatoes with salt, pepper, and garlic powder.

Combine the sautéed ham and vegetables with the seasoned potatoes in the pan.

In a separate pot, melt 1/4 cup of butter and add 2 tablespoons of flour to make a roux, whisking together.

Gradually add milk to the roux, whisking until smooth and thickened.

Add grated sharp cheddar and Monterey Jack cheese to the sauce, whisking until melted and smooth.

Adjust seasoning with garlic powder, a pinch of dry mustard, and a pinch of cayenne pepper.

Stir in sour cream for added creaminess.

Grease a 2.5 quart casserole dish with butter.

Layer half of the ham and potato mixture in the casserole dish, pour over half of the cheese sauce, then repeat with the remaining mixture and sauce.

Place a cookie sheet under the casserole dish to catch any overflow.

Bake in a preheated 350°F oven for 25 to 30 minutes until brown and bubbly.

Remove from oven, sprinkle panko breadcrumbs on top, and garnish with parsley before serving.

Equipment Needed

Spice Level: